Stir-Fried Tofu with Authentic Thai Basil and Chili

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spicy and aromatic stir-fried tofu infused with fresh Thai basil and red chili, delivering a bold and authentic flavor. This Thai-inspired vegan recipe, ready in about 20 minutes, pairs firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Thai cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
3 tbsp vegetable oil
4, minced garlic cloves
2, sliced thin red Thai chili
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 cup, loosely packed fresh Thai basil leaves

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering, about 1 minute.
Step 2: Add 14 oz cubed firm tofu and fry for 5-6 minutes, turning occasionally until all sides are golden and slightly crisp.
Step 3: Push tofu to the sides, add 4 minced garlic cloves and 2 thinly sliced red Thai chilies to the center, stir-fry for 30 seconds until fragrant.
Step 4: Stir tofu back into the garlic and chili, then add 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sugar. Toss everything together for 1-2 minutes until sauce thickens and coats the tofu.
Step 5: Remove from heat and fold in 1 cup fresh Thai basil leaves until wilted, then serve immediately over steamed jasmine rice.